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I stopped eating canned soups years ago because, really, who needed all that sodium? Nowadays, there are many low-sodium varieties and they can be handy when you need a fast fix. We tested some of the most popular chicken noodle soups -- see how they ranked.

Soups On!

We'll be honest -- homemade is the only way to go, but sometimes you need a convenient pick. For consistency, we tested low- or reduced-sodium varieties of plain old chicken noodle soup. Each was scored from 1 through 5 (5 being the highest) based on flavor, ingredients and nutrition info. We paid especially close attention to the sodium amounts. The daily recommendation for sodium is 2,300 milligrams (and more like 1,500 milligrams per day if you have high blood pressure). That means a soup with 470 milligrams of sodium contains about 20% of the daily recommendation (or 30% if your target is 1,500).

Prices ranged from $1.25 to $1.50 per serving. All cans indicated that they served “about 2” but ranged in size from 14.5 to 18.5 ounces, so the bigger cans give you a bit more for your money.

Our Take: While it looked very appetizing, the flavor didn’t deliver. “Blech” was how one of our tasters described it. The long list of ingredients was also a turn off -- what exactly is an “enriched egg white noodle product”?

Our Take: Like the previous one, this soup looked tasty too. The noodles were nice and firm, but it was bland -- not enough chicken flavor going on. You might be able to use this as a base and boost it with added veggies or chicken chunks.

Our Take: Here's another one from Campbell's. We appreciated the addition of whole grains but it wasn't enough to like this soup. The veggie and chicken chunks were on the small side and there was an unpleasant tangy flavor that we couldn’t quite figure out. The ingredient list indicated that it contains a small amount of milk, which might make it a no-no for those with allergies.

Our Take: We had to check this one out because it had a third of the sodium the others contain. Like the rest, it was on the bland side, but surprisingly didn’t taste much different than some of the other saltier brands. It’s made with lots of organic veggies, but the first ingredient is water -- the other soups are made mostly from chicken broth.

Quick Tip: Canned soups can be helpful in a pinch but, honestly, nothing beats homemade -- plus, then you can control the amount of salt. Make a big pot of
homemade stock and prep batches of
homemade soups to store in the freezer for when you need a convenient dinner choice.

TELL US: What’s your favorite canned soup? Any other flavors of soup you'd like us to taste test?

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